Welcoming questions
- Can you walk us through your journey in professional kitchens, from your first role to today?
- Which cuisine or style of cooking feels most like home to you, and why?
Role-specific / technical competencies
- How do you approach designing a new menu, from concept to costing to the first service?
- Walk us through how you calculate and control food cost on a dish that is underperforming.
- How do you keep plating and taste consistent across different cooks and across a 200-cover service?
- What systems do you use for ordering, stock rotation, and reducing kitchen waste?
- How do you run the pass during peak service, and how do you coordinate timing across stations?
Behavioural & culture fit
- Tell us about a cook you developed from a junior role into a stronger position. What did you do?
- Describe the kitchen culture you try to build. How do you handle conflict on the line during service?
- Tell us about a dish or menu that failed. What did you learn and change?
Problem-solving / case
- It is Saturday night, you are fully booked, and your grill chef calls in sick an hour before service. What do you do?
- A key ingredient for your best-selling dish does not arrive and the supplier cannot deliver until tomorrow. How do you handle tonight's service?
- A guest returns a dish twice and the server says the guest is getting angry. How do you respond from the kitchen?
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